SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
TOMATO FONDUE
Steps:
- Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.
SIMPLE SWISS CHEESE FONDUE
While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
SWISS CHARD BUNDLES WITH SUN DRIED TOMATO AND RICOTTA FILLING
This inventive appetizer has comfort food appeal with creamy ricotta and warm pine nuts used as a filling for folded Swiss chard leaves that serve as edible holders.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
- Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
- Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
- In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
- Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
- Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
- Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
TOMATO AND CHEESE SWISS FONDUE
Make and share this Tomato and Cheese Swiss Fondue recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
- Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
- Add cheese, a small amount at a time stirring constantly until cheese is melted.
- Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
- Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
- For Vegetarian omit ham or any meat tortellini for serving.
Nutrition Facts : Calories 595.6, Fat 25.4, SaturatedFat 15.3, Cholesterol 87.5, Sodium 1040, Carbohydrate 60.5, Fiber 3.4, Sugar 5, Protein 31.3
SWISS CHARD, SUN-DRIED TOMATO AND FETA FRENCH-STYLE OMELET
Adapted from the Ingles grocery circular 6/28. This is a veggie-filled omelet drizzled with a balsamic vinegar reduction...who could ask for anything more? I didn't make this exactly as written--mine turned into a good ol' American omelet with no slits and trifolds LOL. It was a great light dinner served with a salad and Recipe #221623. The reduction sounds fancy but it is quick, easy, and quite worth the effort. The flavor was so delicious! This is such a great use for the chard that is so abundant around here at this time of year. I added extra cheese for DH's, so you might want to eyeball that ingredient. Note: the original recipe calls for all egg substitute, but I prefer to mix in at least a few real eggs.
Provided by smellyvegetarian
Categories < 15 Mins
Time 12m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- For balsamic vinegar reduction:.
- In a small bowl, stir together vinegar and sugar.
- Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool.
- For omelet:.
- Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
- Heat oil over medium heat; add garlic and cook 30 seconds. Add chard and tomatoes and cook 1 1/2 minutes or until heated through. Season with salt and pepper to taste and keep warm.
- In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
- In a small nonstick pan, melt butter over medium heat. Pour egg mixture into pan and do not stir. Cook 4-5 minutes, or until eggs are completely set.
- With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
- Grab the handle of the pan from underneath and tilt the pan to a 45 degree angle and place over a plate; loosen omelet from pan with spatula.
- Using the pan, slide the omelet onto the plate while folding the top 2/3 (folded portion) over the bottom 1/3, creating a tri-fold.
- Using a sharp knife, cut a slit into the top of and almost through all layers of the omelet, leaving 1 inch uncut on each side of the slit. Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives. Drizzle plate with 1 tablespoon balsamic vinegar reduction.
- Repeat for second omelet.
Nutrition Facts : Calories 204.1, Fat 13, SaturatedFat 4.2, Cholesterol 220.5, Sodium 457.8, Carbohydrate 5.3, Fiber 1.1, Sugar 3.5, Protein 16.4
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